Food & Drink

What to do with 1.5 lb lean moose

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Nov 15, 2008
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What to do with 1.5 lb lean moose

I have a 700 g (1.5 lb) chunk of lean moose meat in my freezer that I am not sure what do do about. I do not want to treat it like a beef roast because it is lean, has that moose-y flavour, and needs to be well-done because it is wild. What can I do with it that is not too moose-y?

Anyone?
52 replies
[OP]
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evilYoda wrote: Image
I suppose that is one way of tackling the problem. I was thinking of something with turnips.
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Jul 7, 2017
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Lean can make it tough. What cut? Something braised in liquid?
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thriftshopper wrote: Lean can make it tough. What cut? Something braised in liquid?
I do not know what part of the moose it is from but I expect very lean muscle of some sort. It is all wrapped up and frozen so I have to guess. I think I will have to stew or braise it. I am looking for some sort of treatment that will reduce the moose-iness through the braising liquid or sauce because these things eat fir trees - they are very gamey to me. Livery. I do not like red meat + bacon or that would be an option.
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Dec 3, 2009
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Get some double smoked bacon from the butcher, grind it together with the moose meat to get it's fat % up, and make some burgers. I've watched that episode of Moosemeat and Marmalade where they did that.
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No Frills wrote: Get some double smoked bacon from the butcher, grind it together with the moose meat to get it's fat % up, and make some burgers. I've watched that episode of Moosemeat and Marmalade where they did that.
Was thinking exactly this. Add some fat and make burgers.
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ONTARIO
If its that lean… grind a ratio of 70% moose meat and 30% bacon.
Season ground meat with basil, fennel, salt, pepper, paprika, just free style it. But make sure a but of fennel is in there thats good @ neutralizing that game taste.

Use ground meat style…
-meat balls
-burgers
-sausage

-kabobs.

Especially kabobs. Like indian style. Now you gotta mix in fresh chopped coriander, cumin, tumeric into the meat mix. Those strong flavours will do a good job mitigating the gaminess.

Or Make a curry…
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Feb 9, 2012
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Soooooo moose meat doesn't make for very good replacement in Hamburger helper?
If it ain't broke, don't fix it!
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UrbanPoet wrote: Especially kabobs. Like indian style. Now you gotta mix in fresh chopped coriander, cumin, tumeric into the meat mix. Those strong flavours will do a good job mitigating the gaminess.

Or Make a curry…
If it were up to me this would be moose vindaloo because it probably would make a good sub for goat, which is lean & gamey too, but my buddy does not like strong spices.
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playnicee1 wrote: Soooooo moose meat doesn't make for very good replacement in Hamburger helper?
It has this weird taste to it like liver. My buddy wants to do it as a roast, he tells me now. I think I will invite a guest, get him to take home the leftovers, & have a good cheese & crackers spread for me to fill up on beforehand lol.
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Gutty96 wrote: Was thinking exactly this. Add some fat and make burgers.
We do not have an outdoor grill so it would be on the grill pan indoors & I am not sure I would kill the moos-iness with just bacon. Plus I would have double what I started with, maybe 8-10 burgers. I think the Poet is on the right track with the season the hell out of it approach. If I am stuck doing a roast maybe a good red wine gravy with something extra in it (shitake mushrooms?) will make up for the gamy taste.

When I do burgers on the grill pan I strain & save the fat so that can go towards a gravy. Just have to find one that is powerful enough to drown a moose.
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lecale wrote: It has this weird taste to it like liver.
Good to know. I personally hate liver.
Here's a source that would know best what can be done with lean Moose meat: https://www.carmichaelmeats.ca/
(The gentleman has been making a living selling his meats for YEARS!)
If it ain't broke, don't fix it!
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Jun 4, 2020
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Without being aware of the cut, would sous vide be an option?
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getting creative… moose bulgogi? Korean style.
Freeze. Slice thin. Like paper thin. Frozen almost solid and start shaving off one end.
Now marinade those thin slices with

-chopped garlic
-lots of chopped onion
-purred pear
-miso
-cochuchang korean chili paste

Have that sitting there for a solid 24 hours.

Stir fry.

Eat with a side of seaweed salad, kimchi and rice.

I wonder would that do anything?
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KevinM56081 wrote: Without being aware of the cut, would sous vide be an option?
Yes, but I do not have a setup. It is most typically stewed & benefits a lot from low & slow roasting.
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Nov 15, 2008
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UrbanPoet wrote: getting creative… moose bulgogi? Korean style.
Freeze. Slice thin. Like paper thin. Frozen almost solid and start shaving off one end.
Now marinade those thin slices with

-chopped garlic
-lots of chopped onion
-purred pear
-miso
-cochuchang korean chili paste

Have that sitting there for a solid 24 hours.

Stir fry.

Eat with a side of seaweed salad, kimchi and rice.

I wonder would that do anything?
That would be killer but my buddy who I am dining with is just a regular kind of guy that likes 1950's-1960's North American cookbooks, some Mennonite & European stuff. I cannot get fancy on him. It has to be something a trapper would have eaten 5-7 decades ago lol.
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lecale wrote: I have a 700 g (1.5 lb) chunk of lean moose meat in my freezer that I am not sure what do do about. I do not want to treat it like a beef roast because it is lean, has that moose-y flavour, and needs to be well-done because it is wild. What can I do with it that is not too moose-y?

Anyone?
I'm curious about the statement in bold. Is this is a fact or something you're assuming?
UrbanPoet wrote: getting creative… moose bulgogi? Korean style.
Interesting you mention this. Never heard about it before until today at Costco - was going to pick up a package but decided not to in case I didn't like it. Have you tried this one https://www.costco.com/bibigo-beef-bulg ... 38545.html

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